Baba Ganoush

Luxuriously creamy, smoky, nutty, lemony, and savory, this Baba Ganoush recipe has it all!  Enjoy this traditional Lebanese dip with warmed pita wedges and your favorite crunchy veggies for a delicious and healthy snack!

What is Baba Ganoush?

Baba ganoush (pronounced baw-baw ga-noosh) is believed to have originated in Lebanon and is popular throughout the Levant region of the Middle East.  It’s a dip made from puréed roasted eggplant (typically broiled over a flame to create a smoky flavor), lemon juice, olive oil, garlic, sometimes tahini, and seasonings which vary by region.

The word bābā is Arabic for “father” or “daddy” and ġannūj either refers to someone’s name (perhaps the individual who first enjoyed this dish) or translates as “pampered/spoiled” or “flirtatious.”  And a deliciously indulgent dip it is!

Eggplants are greatly under-appreciated here in the U.S., largely because they’re unknown.  Sure, everyone has heard of eggplants, but most people have either never tried them or have only tried them in very limited applications like moussaka, eggplant parmesan or baba ganoush.  But there’s a whole world of eggplants out there and if you’re interested in exploring more of it I highly recommend Yottam Ottolenghi’s cookbook Jerusalem as a great place to start.

Sadly the eggplants you find in most grocery stores tend to be quite old.  If you can, try and source them from local farmer’s markets.  The fresher they are, the better they taste.  I’ve become even fonder of eggplants since I started growing my own.   Here are a few from this past autumn’s harvest.  They’re such gorgeous vegetables!  This year I’m growing seven different varieties to hone in on my favorite.

A variety of contrasting and complementary flavors come together to create this delicious dip.  Tahini is one of them.  In years past it seems every time I needed tahini I was either out of it or whatever I had on hand was expired.  Can you relate?   And so finally I said “enough’s enough” and figured out how to make my own.  And what a wise decision that was!  Now I can whip up tahini whenever I need it to make a spontaneous salad dressing, yogurt dip, a batch of my yummy hummus (a spontaneous request my kids often make), this baba ganoush, and more.  Here is the recipe for my easy homemade Tahini.

I also like to add a sprinkling of smoked paprika to my baba ganoush at the end.  Not only does it look pretty, it adds an extra touch of irresistible smokiness that I think is a must.

Different seasonings are added to baba ganoush depending on the region/country.  For a little more depth of flavor feel free to add some cumin.  Some regions also add coriander.  For another variation you can change up the flavor profile by adding chopped cilantro at the end instead of parsley.

Some versions are spicy and if you like you can add some cayenne pepper or garnish with a sprinkling of red pepper flakes.  Some regions even add a little pomegranate concentrate to the baba ganoush and some pomegrante seeds on top as garnish.

How to Serve Baba Ganoush

Baba ganoush is typically served with warmed pita bread as either an appetizer or alongside the main dish.  For a low-carb and gluten-free snack it’s also delicious served with crunchy vegetables like cucumber slices, bell pepper strips, carrot sticks, snap peas, broccoli and cauliflower florets.

Baba Ganoush Recipe

To make this baba ganoush recipe you’ll first need to roast the eggplant.  If you have a charcoal grill to impart a smokier flavor, go for it!  Alternatively you can roast the eggplant directly over the flame of your gas grill for about 20 minutes, using tongs to rotate the eggplant until it is extremely soft.  Below I’m sharing the oven method, something everyone has access to:

• Place the oven rack in the upper third of the oven and preheat the oven to 450°F.  Line a baking sheet with parchment paper to prevent the eggplant from sticking.  Poke the eggplants all over with the tines of a fork, slice the eggplants in half lengthwise, lightly brush the eggplant halves with olive oil, and place each half on the parchment paper with the cut side down.  Place the garlic (with skin on) next to the eggplants.  The garlic will be done before the eggplant; remove as soon as the skins are browned, 10-15 minutes, and remove/discard their skins.  Continue to roast the eggplants until they are extremely tender, another 20-30 minutes (depending on size of eggplant).
• Remove the eggplant from the oven and let it cool for 10 minutes.  Then turn the halves over and use a spoon to scrape all of the flesh out (discard the skins).  Place the flesh in a fine mesh strainer over a bowl for about 20 minutes so that the excess water in the eggplant can drain.  This step is critical for avoiding a sopping wet dip.  You can also press down a bit on the flesh to remove as much liquid as possible.  Discard the liquid.

Now it’s time to puree the eggplant and combine it with the remaining ingredients:

• Place the eggplant, garlic, olive oil, lemon juice, tahini, and salt in a food processor and process until fairly smooth but not completely pureed, scraping the mixture down from the sides of the bowl as needed.  Taste and add more lemon juice and/or salt as desired.  Continue to process until the mixture is smooth or just the slightest bit chunky, however you prefer (traditionally baba ganoush is not completely smooth, it has a bit of texture).  Stir in the chopped parsley.

*A note about salt:  Eggplant is naturally bitter and adding a generous amount of salt not only improves the flavor of the dip but helps curb the bitterness of the eggplant.  So don’t be afraid to add a bit more!

Transfer the baba ganoush into a serving bowl.  With the back of a spoon, make a swirl in the top of the baba ganoush, drizzle with a little olive oil and sprinkle with smoked paprika and parsley.  Serve immediately with toasted pita wedges, flatbread, or your favorite crunchy vegetables.

Enjoy!

Be sure to also try these delicious Middle Eastern dishes and condiments:

• Falafel 
• Chicken Machboos
• Kusksu
• Za’atar
• Baharat
• Kusksu (Libyan Couscous)

Originally published on The Daring Gourmet January 19, 2013